Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión

Luciana Talmón; María Arburúa; Sonia Cozzano; Patricia Lourdes Arcia Cabrera

doi:10.26461/23.07

Autores

Luciana Talmón Área de Ciencia y Tecnología de los Alimentos, Departamento de Ingeniería, Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay (UCU). Montevideo, Uruguay. https://orcid.org/0000-0001-8874-1652
María Arburúa Área de Ciencia y Tecnología de los Alimentos, Departamento de Ingeniería, Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay (UCU). Montevideo, Uruguay. https://orcid.org/0000-0002-9887-1087
Sonia Cozzano Área de Ciencia y Tecnología de los Alimentos, Departamento de Ingeniería, Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay (UCU). Montevideo, Uruguay. https://orcid.org/0000-0002-7200-0005
Patricia Lourdes Arcia Cabrera Área de Ciencia y Tecnología de los Alimentos, Departamento de Ingeniería, Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay (UCU). Montevideo, Uruguay. Latitud - Fundación LATU. Montevideo, Uruguay. https://orcid.org/0000-0002-5195-9057

DOI:

https://doi.org/10.26461/23.07

Palavras-chave:

aceitabilidade, fibra alimentar, ingrediente funcional

Resumo

O objetivo deste trabalho foi reavaliar e encontrar um uso para consumo humano de um subproduto do processo industrial de fabricação de cerveja para contribuir ao desenvolvimento da economia circular. O pó de grão é um subproduto, obtido durante a fermentação industrial da cerveja, e consiste na mistura de milho e cevada, em proporção indefinida. A caracterização proximal do pó de grão foi realizada seguida do desenvolvimento do produto usando a tecnologia de extrusão. Em relação à caracterização proximal (umidade, proteínas, cinzas, gordura e fibra), destacou-se seu alto teor de fibra. O desenvolvimento dos produtos (snacks) foi realizado levando-se em consideração o teor de fibra para a obtenção de produtos
com a menção “fonte de fibra” e “alto teor de fibra” em sua rotulagem conforme ao regulamento do MERCOSUL. Foi utilizada uma extrusora de rosca única (velocidade constante de 150 rpm, temperatura constante de 130 ℃), variando a umidade da mistura e ingredientes adicionais para atingir a maior aceitabilidade do consumidor. O snack extrusado com maior
aceitabilidade foi comparado com dois cereais existentes no mercado. Foi possível obter um produto pronto para consumo utilizando um subproduto do processo de fermentação como ingrediente funcional, com valor nutricional, como teor de fibra, benéfico para a prevenção de doenças não transmissíveis.

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